MARC details
| 000 -LEADER |
|---|
| fixed length control field |
nab a22 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180904s2016 ua |||||s|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART AJFST V13 No2 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
ِAbdalla, Muna N. |
| 9 (RLIN) |
1218 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Alexandria journal of food science and technology, 2016 v.13 (1) |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Effect of cooking on nutritive value of Jew’s Mallow (corchorus olitorius L.) and Mallow (Malva parviflora L.) leaves |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
تأثير الطهي على القيمة الغذائية لأوراق الملوخية والخبيزة . |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
p. 1-10. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The impact of cooking by boiling on nutritive value of Jew's mallow (Corchorus olitorius L.) and mallow (Malva parviflora L.) leaves were assessed by determining the proximate chemical composition, some minerals, amino acids and dietary fiber fractions. The results indicated that the raw and cooked leaves of Jew's mallow and mallow (on dry weight basis) contained high crude protein in a range of (36.73-44.77%), crude fibers (9.81-12.73%) and total ash content (9.30-16.85%), but low in crude fat (1.05-3.39%). The energy values ranged between 259.7 and 285.29 k cal/100g. The raw and cooked leaves had high content of total dietary fiber (32.74-41.45%), insoluble dietary fiber (26.10-32.51%), soluble dietary fiber (6.64-8.94%). The neutral detergent fiber were in range of (20.94 to 28.98%), acid detergent fiber (16.97-25.61%) and acid detergent lignin (7.00-8.93%). The sample contained high potassium content (856-1020 mg/100g) followed by calcium (2 16.5-4l2.5mg/l00g) and magnesium (170-206 mg/100g) and low content of iron (4.68-5.3lmg/100g). Cooking of Jew's mallow and mallow leaves significantly (P≤ 0.05) increased the crude fiber, non reducing sugars, soluble dietary fiber, acid detergent fiber, cellulose, phosphorus and sodium. Whereas, significantly (P≤0.05) decreased the reducing sugars, hemicelluloses, calcium and magnesium. All samples contained adequate amounts of the essential and non essential amino acids except that of methionine, which was considered as the first limiting amino acid; followed by leucine and phenylalanine. Both of the cooked leaves can be suggested to act as a functional food. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Vegetables in human nutrition |
| 9 (RLIN) |
20351 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Vegetables) |
| 9 (RLIN) |
20352 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition |
| General subdivision |
Evaluation. |
| 9 (RLIN) |
20353 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Effect of heat on. |
| 9 (RLIN) |
20354 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Attia, M. |
| 9 (RLIN) |
459 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yousef, M. I. |
| 9 (RLIN) |
20341 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abd El-Aal, M. H. |
| 9 (RLIN) |
22461 |
| 773 #0 - HOST ITEM ENTRY |
|---|
| Title |
Alexandria Journal of Food Science and Technology. |
| Related parts |
2016.v.13(2) |
| International Standard Serial Number |
1687-3920 |
| Record control number |
u193424 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2016/AJFST/1316/2/1.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Articles |
AR |
| Source of classification or shelving scheme |
alc |
